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Judy John

Mini No Bake Banana Pudding Recipe

Mini no bake banana pudding cups layer creamy vanilla filling, bananas, and wafers into easy individual desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Filling
  • 1 5.1 oz box instant vanilla pudding mix
  • 2 cups cold milk
  • 1 14 oz can sweetened condensed milk
  • 1 8 oz tub whipped topping thawed
  • 1 tsp vanilla extract
Mini Layers
  • 4 medium bananas sliced
  • 1 12 oz box vanilla wafers broken if needed

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Dessert Cups
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Whisk pudding mix and cold milk until smooth and thickened slightly.
  2. Stir in condensed milk and vanilla until glossy.
  3. Fold in whipped topping gently until light and creamy.
  4. Add wafer pieces to each dessert cup as the base.
  5. Layer banana slices and filling over wafers.
  6. Repeat layers, finishing with cream on top of each cup.
  7. Chill 3 to 4 hours until firm and easy to serve.

Notes

For softer texture, chill overnight. For crisper wafers, serve after 2 hours. Freeze 10 minutes before serving for tidy tops. Assemble gently to keep layers visible. Customize with caramel, nuts, cinnamon, or chocolate curls. Store covered in refrigerator up to 2 days.